The international cook book

Cream butter, flour, and granulated sugar. Beat eggs and milk and add to creamed mixture. Cook in double boiler until thick. Fill baked pie shell with this mixture. Top with meringue or whipped cream. One teaspoon vanilla may be added if desired. Custard Pie yi cup sugar 2 cups milk Y% teaspoon salt yi teaspoon vanilla 3 eggs Beat the eggs. Add the sugar, salt, milk, and flavoring. Mix well. Poiu: this mixture into a pastry-lined pie tin. Bake in a very hot oven for fifteen minutes (450° F.). Reduce the tem- perature to 325° F. and continue baking until done. Custard pie is done when a knife inserted in the custard comes out clean. Custard pie may be sprinkled with nutmeg before baking if desired. Cocoanut Custard % cup sugar 2 cups milk Y% teaspoon salt K teaspoon vanilla 3 eggs yi cup cocoanut Beat the eggs. Add the sugar, salt, milk, and flavoring. Mix well. Pour this mixture into a pastry-lined pie tin. Sprinkle cocoanut over the top. Put into a hot oven (450° F.) for fifteen minutes. Reduce heat to 325° F. Bake until a knife inserted in the custard comes out clean. Prune Cream Pie Soak prunes in water over night. Stew. Mix one cup chopped prunes with: 2 cups sour cream K teaspoon cloves I teaspoon cinnamon 4 egg yolks 2 cups sugar Mix thoroughly. Pour into a pastry-lined pie tin. Put into a hot oven (450° F.) for fifteen minutes. Reduce heat to 325° F. Bake thirty minutes more until firm. Top with meringue or whipped cream. Cool before serving. RECIPES Date Pie '57 Cover one package of dates with water. Soak two hours. Cook until soft. Put through colander. Add one egg and one and one- half cups milk. Line pie tin with pastr>'. Fill with date mixture. Put into hot oven (450° F.) for fifteen minutes. Reduce heat to 325° F. Bake until firm or until a knife inserted in the custard comes out clean. Mincemeat, No. 1 3 pounds beef 12 laige apples 2 poiuids suet 2 pounds citron (cut fine) 3 pounds brown sugar 5 lemons (juice and 3 pounds raisins (seedless) grated rind) 2 pounds currants 5 oranges (jviice and 2 tablespoons each of groiuid mace, grated rind) groxmd nutmeg, ground cinnamon i quart liquid and groimd doves 3 cups cider Cover meat with water. Add one tablespoon salt. Simmer until tender. Cool in water in which it has been cooked. Chop meat fine. Pare, core, and chop apples. Combine meat and apples. Add sugar, raisins, currants, citron, cider, fruit juices and rind, liquid, and meat stock. Simmer slowly two hoiurs. Add one pound broken walnut meats. Pack in fruit jars or stone crock. Ripen before using. Liqmd may be grape juice, wine, canned fruit juice, or water. Mincemeat, No. 2 4 pounds beef round 5 poimds raisins 3 pounds suet (chopped) 5 poimds apples (pare and chop) 3 pounds citron (cut fine) 3 pounds currants iK pounds blanched almonds 4 poimds light brown sugar iK teaspoons mace 2 quarts cider i>^ teaspoons cinnamon 2 teaspoons ground cloves Cover meat with boiling water and simmer until tender. Cool in the water in which cooked. Chop the meat fine. Add the 258 THE INTERNATIONAL COOK BOOK raisins, suet, apples, citron, currants, and almonds. Add the sugar, spices, and cider. Simmer slowly one and a half hours, stirring frequently to prevent burning. Put away in fruit or stone jars to ripen before using. Mince Pie